buckytom
Chef Extraordinaire
coulda just been the cheeken.....
if you can repeat your mistake, you can troubleshoot it better...
if you can repeat your mistake, you can troubleshoot it better...
GB said:The last thing I did differently was that the recipe says to put a casserole in the oven while preheating, then brown the chicken in a skillet and then move it to the casserole. Well I just got a dutch oven so I figured I would just brown the chicken in that and then move the whole thing to the oven.
subfuscpersona said:GB said:The last thing I did differently was that the recipe says to put a casserole in the oven while preheating, then brown the chicken in a skillet and then move it to the casserole. Well I just got a dutch oven so I figured I would just brown the chicken in that and then move the whole thing to the oven.
You're an experienced cook, you've made the rercipe before - the only thing really different is the utensil.
Here's a guess (maybe someone already said this) - using the dutch oven to brown might have heated it up to > 300degree (the oven temp). When it went from stove top to preheated oven and was covered, it may actually have had an internal temp > 300 and maintained this higher temp during baking time. The tight fitting heavy lid would contribute to this. Cast iron retains heat a lot and is slower than other materials to respond to temperature changes.
Did you bake it the usual amount of time (I think you said 30min)?
What do you normally use as your casserole (eg - what's the material?) and how tight-fitting is the lid? (or maybe you just cover it with foil???)